* Exported from MasterCook * Turkey Crescents Recipe By :Unknown Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cup turkey light meat, skinless -- cooked and cubed 4 ozs fat-free cream cheese -- softened 1 cup red and green bell peppers -- chopped 1/2 cup onions -- chopped 1/2 tsp salt 1/4 tsp black pepper 2 tbsps skim milk 8 ozs reduced fat crescent dinner rolls Preheat oven to 350. In a mixing bowl, combine turkey, cream cheese, bell peppers, onions, salt, black pepper, and milk. Mix until well blended. Perforate rolls in twos. Then, close perforations with fingers to form rectangle. Divide turkey mixture into 4 portions. Spoon onto rectangle shaped dough. Pull 4 corners toward center and close sides by pressing together. Bake for 25 minutes. >From: matejka@bga.com (Anita A. Matejka) - - - - - - - - - - - - - - - - - - - Serving Ideas : Serve with mixed vegetables or salad. * Exported from MasterCook * Turkey Cutlets In Mushroom Wine Sauce Recipe By :Butterball wrapper Serving Size : 4 Preparation Time :0:00 Categories : Eat-Lf Mailing List Main Dishes Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Tsp Vegetable Oil -- *Note 7 Ff Skinless Turkey Breast Cutlets -- Butterball Brand Salt Ground Pepper 1 cup Sliced Fresh Mushrooms -- **Note 1/4 cup Sliced Green Onions -- Tops Also 1 Clove Garlic -- Minced 1/2 cup Dry White Wine 1 1/2 Tbsp Cornstarch 1 cup Nonfat Chicken Broth *NOTE: Original recipe used 1 T vegetable oil... I cut it back. **NOTE: I used brown mushrooms Heat oil in large skillet over med heat. Saute turkey cutlets 2 - 2 1/2 min on each side or until no longer pink and lightly browned. Season with salt and pepper to taste. Remove from skillet and set aside. Add mushrooms to skillet. Saute 1 min or until almost tender. Add green onions and garlic; saute 1 min more. Add wine to skillet. Stir together cornstarch and broth until smooth; add to vegetable-wine mixture. Bring to a boil, stirring frequently. Return turkey to skillet. Continue simmering until sauce is thickened and turkey is hot. Makes 4 servings. This was very good!! I did add salt at the table. Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 197.5 Fat 2.7g Carb 4.7g Fib 0.4g Pro 32.5g Sod 146mg CFF 13.8% * Exported from MasterCook * Turkey Muffin-wiches Recipe By :Honeysuckle White Turkey Serving Size : 16 Preparation Time :0:12 Categories : Eat-Lf Mailing List Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups Bisquick(r) baking mix -- lowfat 4 whole egg whites -- slightly beaten 2/3 cup skim milk 4 cup turkey light meat, skinless -- cooked and cubed 1 cup fat-free cheddar cheese -- grated Preheat oven to 375. Prepare 16 muffin pans with cooking spray; set aside. In a mixing bowl, combine baking mix, egg whites, and milk. Stir until moistened. Add turkey and cheese. Spoon batter into prepared pans. Bake 20 minutes. Cool 5 minutes. >From: matejka@bga.com (Anita A. Matejka) - - - - - - - - - - - - - - - - - - - Serving Ideas : Serve warm or cold. NOTES : These muffin-wiches can be prepared in advance and stored in an airtight plastic bag in the freezer for up to two months. Pop into the microwave to reheat for about 2 minutes. * Exported from MasterCook * Tuscan Bean Soup With Chipotle And Lemon Recipe By :Jeff Dueck, Chef, 4 Seasons Serving Size : 4 Preparation Time :0:20 Categories : Eat-Lf Mailing List Legumes Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon olive oil -- (1 to 3) 1 onion -- chopped 5 cloves garlic -- chopped 3 cups cooked white beans 1 1/2 cups diced tomatoes 3 cups low sodium chicken broth -- or vegetable oregano and cumin marinade from chipotles en abodo lemon juice Fast depends upon pantry items. Careful of the salt! MC3 PER SERVING estimate with 3 teaspoons of oil: 256 cals 4.1 g fat (12.8% cff) Heat olive oil in saucepan. Saute onions until soft. Add garlic and cook brown. Add beans and tomatoes and cook 1 to 2 minutes. Add broth and cook for awhile. Remove half the beans and mash or puree. Return to soup. Season to taste. Serve with a drizzle of chipotle on top and a squeeze of lemon. World Cuisine: Low Fat with Jeff Dueck (cd) (1996) Oasis Blue Production. Jeff is a chef For 4 Seasons Hotels, Bistro 990, and Canoe; teacher at Toronto's "Great Chefs" school. >From: PATh - - - - - - - - - - - - - - - - - - - NOTES : A little "thin". We used 1 teaspoon oil with broth to cook onion and garlic. It lacked! So we added about 1/2 teaspoon of "better than bouillon" mushroom. * Exported from MasterCook * Veal Potato Stew With Sour Onion And Cabbage Recipe By :PAT Hanneman (1997) Two4lite.mcf Serving Size : 2 Preparation Time :1:30 Categories : Eat-Lf Mailing List Meats Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces veal, cubed -- trimmed and sliced 1 tablespoon red wine -- such as Cabernet Sauvignon freshly ground black pepper -- to taste 2 cups water -- approximate 3 cups potato chunks 2 parsnips -- chunked 1 cube mushroom gravy -- or bouillon 1 sprig fresh rosemary 2 teaspoons dijon mustard -- as noted RELISH 1/2 teaspoon canola oil -- butter flavored 1 cup red cabbage -- thinly sliced 4 tablespoons white onions -- thinly sliced 1 tablespoon malt vinegar -- approximate ASIDES chopped fresh parsley -- to garnish finely shredded carrot -- to garnish potato rolls or bread Trim and flatten the cubes of lean meat; then cut into 1-inch pieces. Heat nonstick (2 qt) saucepan to high; sear and brown the meat. Deglaze and "proof" with wine. Add water, mushroom base, chunks of vegetables, rosemary and mustard. Reduce heat, and simmer uncovered about 20 mins (to reduce stock). Complete the cooking on low, covered until done (about 50 mins or so.) In a nonstick (1 qt) saucepan, heat the canola til runny; add the cabbage, then the onion and cook for about 5 or 6 minutes until all is magenta and the aroma is blended. Add the malt vinegar, and swirl. Remove from heat, cover and set aside on the counter until needed to top the stew. Serves 2 at 320 cals, 7.4 g fat, 20.4% cff (mc3 estimates exclude bread.) COOKsNOTEs: I've over-cooked this stew but it did not disintegrate; it does melt in the mouth: about 2-1/2 hrs simmer; reheat for dinner. * Suitable for make-ahead and reheat, adding water as needed. * You can make more relish; it usually disappears. * We used A DIJON Mustard Salad Dressing ("fat free") seasoned with lemon juice, a hint of tarragon, garlic, dried onion, and celery salt. * Irish soda bread is good with this as is potato rolls. Fresh parsley and finely shredded carrot add the crispies. * Use lean boneless veal, pork, or lamb. * Choose a variety of potato. * Puree a potato and use as thickener. * We use reduced salt bouillon. >From: PATh - - - - - - - - - - - - - - - - - - - NOTES : This was last night's dinner; sweet meat and sour cabbage. Potatoes and parsnips (not as sweet as carrots). hmmm. * Exported from MasterCook * Vegeballs, Mary Lou's Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Burgers & Loaves Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 1/2 cups pecan meal -- or finely ground pecans -- walnuts work too-different flavor 1 cup seasoned bread crumbs -- the Italian kind w/herbs and parm.cheese is good 8 oz. mozzarella cheese -- grated -- (may use low or fat free ) -- Egg whites or Egg Beaters -- * -- 5 eggs in original -- * 1/2 medium green pepper -- finely chopped 1 medium onion -- finely chopped 1/2 tsp. garlic powder -- or 1 clove garlic -- crushed 1 tsp. soy sauce -- or tamari * I never use that many, and liquid egg sub.is fine. Go by how the mixture feels. It should be a little moist as some of it will be absorbed. Mix all ingredients well, and let stand in fridge for about 1/2 hour to absorb moisture. form into medium sized "meatballs" and place on a sprayed cookie sheet. Bake for about 15 minutes at 350, turning once if desired, but not really necessary. *IMPORTANT* Simmer in your favorite spaghetti sauce for at least an hour. This isn't absolutely needed but some simmering improves the flavor and texture of the "meatballs". I prepare mine ahead sometimes and put them in a crock pot crock. When I get home I give them a quick blast in the Microwave then into the crockpot on high while I get the rest of the meal ready. I have served these to non vegetarians who swore that they "must be meat, they taste so good!". I have another "meatball recipe ( which I will post ) that I snuck some fennel seed into. I was told that there just HAD to be Italian sausage in those meatballs!! :) NOT! >From: srlng@juno.com (Mary Sue) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vegetable Soup #3 (Tuesday Soup) Recipe By :Smart Slow Cooking,Hanneman Serving Size : 12 Preparation Time :9:00 Categories : Eat-Lf Mailing List Soups & Stews Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup diced sweet onion -- such as mali -- one medium 3/4 Cup chopped fennel bulb with leafy stalks 3/4 Cup chopped yam 3/4 Cup chopped russet potato 1/2 Cup chopped parsnip 1 Cup cooked kidney beans 1 Cup cooked navy beans 1 Tablespoon minced garlic -- more or less 2 1/2 Cups chopped tomato -- with liquid (skin removed) 1/2 Tablespoon minced jalapeno -- or more 1 Teaspoon dried oregano 2 Large chicken bouillon cubes freshly ground black pepper -- to taste 1 Teaspoon dried thyme -- or more 4 Cups water -- to cover 2 Tablespoons sun-dried tomato pesto 1 Teaspoon mushroom gravy Prepare ingredients and place in the slow cooker in the order listed. Add water but no higher than about 1-inch below rim. Cover and cooks 8 to 10 hrs on low. Makes about 12 cups each with 75 cals, 1.1 g fat (13% cff); low enough to have a little grated asiago. Serves 12 first course, or 8 main course. Tastes even better reheated and thinned with water. PATh's kitchen: 4 qt oblong. Do not add salt and use low sodium vegetarian bouillon. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vegetable Stock #2, Basic Recipe By :Moosewood Collective; Low Fat Favorites Serving Size : 20 Preparation Time :0:15 Categories : Eat-Lf Mailing List Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 medium onions -- peeled and quartered 2 medium sweet potatoes -- thickly sliced 3 cloves garlic 2 large white potatoes -- thickly sliced 2 stalks celery -- coarsely chopped 2 fresh parsley sprigs 1 bay leaf 6 peppercorns 4 allspice berries 10 cups water Combine all of the ingredients in a large soup pot, bring to a boil, then lower the heat, cover, and simmer for 45 minutes to an hour. Strain the stock through a colander, pressing out as much liquid as possible; discard or compost the solids . Covered and refrigerated, this vegetable stock will keep for 3 or 4 days. >From: "Will Grant " - - - - - - - - - - - - - - - - - - - NOTES : Per 8oz serving: 78 calories, 1.5 g protein, .2g fat, 18.1g carbohydrates, 0g saturated fatty acids, .1g polyunsaturated fatty acids, 0g monounsaturated fatty acids, 0mg cholesterol, 12mg sodium, 1.9g total dietary fiber. * Exported from MasterCook * Vegetarian Brunswick Stew #2 Recipe By :The Moosewood Cookbook, adpt Serving Size : 1 Preparation Time :0:00 Categories : Eat-Lf Mailing List Soups & Stews Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cup. chopped onion 2 garlic cloves 3 tablespoons vegetable broth -- or other liquid for sauteing 1 cup. carrots -- chopped 1 cup. zucchini -- chopped -- or summer squash 1 cup potatoes -- chopped 2 cups fresh tomatoes -- chopped -- (or 16 oz. can whole tomatoes w/juice) 4 cups vegetable stock 1 1/2 cups okra -- chopped -- (or 10 oz. frozen) 1 1/2 cups fresh corn -- (or 10 oz. frozen or 10 oz. can -- w/liquid) 2 cups lima beans -- fresh -- or black-eyed peas (10 oz. frozen) 3 Tbsp Worcestershire sauce -- vegetarian 1/2 teaspoon Tabasco sauce -- or other hot sauce 3 Tbsp. molasses -- or brown sugar 1 1/2 Tbsp vinegar salt & pepper to taste 3 Tbsp catsup -- optional -- or barbeque sauce --- 1 Tbsp cornstarch -- dissolved in 1/4 cup water -- (optional) --- Tabasco to taste grated ff cheddar cheese chopped scallions In a large stewpot saute onions & garlic until golden. Add carrots and saute for 3 min. Add zucchini or summer squash, potatoes, tomatoes and stock. Bring to simmer, add the okra, corn, and limas/black eyed peas. Season w/ Worcestershire, Tabasco, molasses/brown sugar, vinegar, salt and pepper and catsup/barbeque sauce (if desired). Simmer carefully for 30 min or until vegetables are tender. You can't overcook the stew but you can burn it. Thicken w/ cornstarch if desired. Add more Tabasco and garnish w/cheese and scallions if desired. >From: bmann@jcn1.com (Beverly Manning) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Veggie Crab Cakes Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups zucchini -- grated -- (no need to peel) 1 cup seasoned bread crumbs 1 tablespoon. Old Bay Seasoning Egg substitute -- or egg whites to equal 1 egg 1 tablespoon. nonfat mayonnaise 1 small grated onion Put grated zucchini on a towel and squeeze out all of the water. Mix all ingredients together and form into patties with your hands. Cook in a non-stick skillet until golden brown on both sides and done in the middle. We had these with salsa, but you could make any kind of sauce, such as yogurt-cucumber, and they would be just as good. >From: Lyn Belisle - - - - - - - - - - - - - - - - - - - NOTES : We had these for dinner the other night. They are absolutely delicious. I made a few modifications (the original recipe called for whole eggs and for the cakes to be fried in oil.) I fried them in a non-stick pan with spray, and they did great. * Exported from MasterCook * White Pizza Recipe By :Secrets of Fat-Free Italian Cooking, Woodruff Serving Size : 8 Preparation Time :0:00 Categories : Eat-Lf Mailing List Pizzas & Calzones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Oatmeal Pizza Dough -- see recipe 3/4 cup nonfat ricotta cheese 2 tablespoons grated nonfat Parmesan 1/2 cup nonfat mozzarella cheese -- grated 1/2 cup provolone cheese -- shredded 1/4 cup scallions -- thinly sliced 3 tablespoons sliced black olives -- optional 3/4 teaspoon dried Italian seasoning 1/2 teaspoon fennel seeds 1. Turn the dough onto a lightly floured surface. Using a rolling pin, roll the dough into a 14-inch circle. (For a thick crust, roll the dough into a 12-inch circle.) Coat a 14-inch (or 12-inch) pizza pan with nonstick cooking spray. Place the dough on the pan, forming a slight rim around the edges. 2. Place the ricotta and Parmesan in a small bowl, and stir to mix well. Spread the cheese mixture over the crust to within 1/2 inch of the edges. Sprinkle the mozzarella and provolone over the ricotta. Sprinkle the cheeses with the scallions, olives, Italian seasoning, and fennel seeds. 3. Bake at 450 degrees for about 12 minutes, or until the cheese is melted and the crust is lightly browned. Slice and serve immediately. >From: Terry and Kathleen Schuller - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Whole-wheat Popovers Recipe By :adapted from Gourmet Magazine Serving Size : 6 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Cup all-purpose flour 1/3 Cup whole wheat flour 2 Tbsp walnuts 2 Lg eggs 3/4 Cup 1% low-fat milk 1/4 Cup water 1/2 Tsp salt 1. Preheat oven to 375 deg F. Spray six 2/3 c popover tins or nine 1/2 c muffin tins with vegetable oil spray. 2. In a food processor blend flours and 2 tbsp walnuts until walnuts are ground fine. In a bowl whisk together eggs, milk, water, flour mixture, and salt until combined well but still slightly lumpy. 3. Divide batter among tins. Bake in lower third of oven 45 minutes. Popovers will not rise as much as classic version because of walnuts. Cut a slit 1/2" long on top of each popover with a small sharp knife and bake 8 minutes more. >From: - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Zesty Turkey And Rice Recipe By :Kraft Creative Kitchens Serving Size : 4 Preparation Time :0:05 Categories : Eat-Lf Mailing List Rice Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cup chicken broth 1 tsp basil 1/4 tsp garlic powder 1/4 tsp hot pepper sauce 14 1/2 ozs stewed tomatoes 2 cup long-grain white rice -- cooked 1 cup frozen green peas -- thawed 2 cup turkey light meat, skinless -- cooked and cubed In medium saucepan mix broth, basil, garlic powder, hot pepper sauce and tomatoes. Over medium-high heat, heat to a boil. Stir in rice. Reduce heat to low. Cover and cook 20 minutes. Stir in peas and turkey. Cover and cook 5 minutes more or until rice is done and most of liquid is absorbed. >From: matejka@bga.com (Anita A. Matejka) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Zucchini Bread #8 (Or Muffins) Recipe By :A combination of various places Serving Size : 24 Preparation Time :0:00 Categories : Breads: Quick & Muffins Eat-Lf Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Cups Zucchini -- shredded 1 1/3 Cups Sugar 1/2 Cup Vegetable Oil 2 Teaspoons Vanilla 1 cup egg beaters(r) 99% egg substitute 3 Cups Flour -- All-Purpose 1 1/2 Teaspoons Cinnamon 2 Teaspoons Baking Soda 1 Teaspoon Salt 1/2 Teaspoon Cloves 1/2 Teaspoon Baking Powder 1 Cup Raisins Mix zucchini, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pans. Bake at 350 for 50 to 60 minutes or until wooden pick inserted in center comes out clean. Cool 10 min. then remove from pans. Wrap tightly at room temp. for 4 days or in the refrigerator for up to 10 days. Make two loaves or 24 muffins (bake at 350 for 20 - 25 mins.) With the flour use either all purpose or whole wheat or half and half. >From: "LindaG" - - - - - - - - - - - - - - - - - - -